Topinambury prepared in this way can be served as a side dish to various meats or as a separate course suitable for vegetarians.
Ingredients:
| 750 g |
of Jerusalem artichokes |
| 4 pcs |
garlic cloves |
| 4 pcs |
tomatoes |
| 1 pcs |
red meaty peppers |
| 1 pk |
onions |
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|
Provincial spices |
| chopped parsley |
|
mildly salted water |
|
pepper |
|
salt |
Procedure:
Slice the peeled Jerusalem artichokes, boil until tender in lightly salted water
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When the Vegetable Recipes are soft, let some of the juices drain, add chopped parsley, season with pepper and salt and serve warm.
Recommendation:
Read more about Jerusalem artichokes in our vegetable encyclopedia here: Jerusalem artichoke.